Asiago Zucchini Sun-dried Tomato Scone

Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins

Directions

1

Preheat oven to 375 degrees F. Spray a baking tray with nonstick spray.

2

Mix together the flour, baking powder, and salt. Set aside. Whisk the buttermilk and egg. Set aside as well.

3

Mix together the zucchini, Asiago cheese, sun-dried tomatoes, and rosemary. Make sure mixture is well combined.

4

With a pastry blender or knife, cut in the chilled whipped butter into the flour mixture. Make sure all the butter pieces are small and no big chucks remain.

5

Fold in the zucchini mixture into the flour mixture until everything is coated evenly with the flour. Fold in the buttermilk/egg mixture. Make sure not to over mix to ensure the scone is nice and flaky.

6

On a clean surface that is dusted with flour, knead the scone mixture with your hands about 3-4 times. Make sure to add more flour if the mixture feels too wet (I added about a couple tbsps as I was kneading).

7

Place on your baking tray and make as even as a circle as possible. The circle should be about 10-12 inches in diameter. Cut the circle into 8 pieces making sure to cut all the way through. Brush the top with egg white to create a nice golden color in the oven.

8

Bake for 22-25 minutes, enjoy with some butter or honey!

Ingredients

 2 cup white whole wheat flour
 1 tbsp baking powder
 1 tsp salt
 1/4 cup chilled whipped butter (cut into small pieces)
 3/4 cup cold buttermilk
 1 count egg (beaten)
 1 cup shredded zucchini (squeeze out excess water)
 2/3 oz shredded Asiago cheese
 2/3 cup sun-dried tomatoes (chopped)
 1 1/2 tbsp rosemary (chopped)
 1 count egg white (beaten)
Nutrition Facts

Serving Size 8 scones

Servings 1


Amount Per Serving
Calories 186
% Daily Value *
Total Fat 7g11%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol 18mg6%
Sodium 479mg20%
Potassium 205mg6%
Total Carbohydrate 22g8%
Dietary Fiber 4g16%
Sugars 4g
Protein 8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

Ingredients

 2 cup white whole wheat flour
 1 tbsp baking powder
 1 tsp salt
 1/4 cup chilled whipped butter (cut into small pieces)
 3/4 cup cold buttermilk
 1 count egg (beaten)
 1 cup shredded zucchini (squeeze out excess water)
 2/3 oz shredded Asiago cheese
 2/3 cup sun-dried tomatoes (chopped)
 1 1/2 tbsp rosemary (chopped)
 1 count egg white (beaten)

Directions

1

Preheat oven to 375 degrees F. Spray a baking tray with nonstick spray.

2

Mix together the flour, baking powder, and salt. Set aside. Whisk the buttermilk and egg. Set aside as well.

3

Mix together the zucchini, Asiago cheese, sun-dried tomatoes, and rosemary. Make sure mixture is well combined.

4

With a pastry blender or knife, cut in the chilled whipped butter into the flour mixture. Make sure all the butter pieces are small and no big chucks remain.

5

Fold in the zucchini mixture into the flour mixture until everything is coated evenly with the flour. Fold in the buttermilk/egg mixture. Make sure not to over mix to ensure the scone is nice and flaky.

6

On a clean surface that is dusted with flour, knead the scone mixture with your hands about 3-4 times. Make sure to add more flour if the mixture feels too wet (I added about a couple tbsps as I was kneading).

7

Place on your baking tray and make as even as a circle as possible. The circle should be about 10-12 inches in diameter. Cut the circle into 8 pieces making sure to cut all the way through. Brush the top with egg white to create a nice golden color in the oven.

8

Bake for 22-25 minutes, enjoy with some butter or honey!

Asiago Zucchini Sun-dried Tomato Scone

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